My vegan protein ball recipe is a healthier and tastier alternative and much cheaper the supermarket brands.
It’s quick and easy to make with using only a few ingredients.
Almonds are an excellent source of plant protein and packed with antioxidants. They are low in fat, carbs and calories, whilst high in fibre.
Desiccated coconut is an excellent source of healthy fat, it contains no cholesterol and is poacked with selenium, fiber, copper and manganese.
100g fresh unstoned dates
• 140g soaked almond nuts
2 tsp Vanilla Extract
1 pinch Sea Salt
50g Dessicated Coconut
In a blender blitz all the ingredients together to a smooth consistency.
Place the mixture into a bowl and allow to cool for 4-6 hours.
Now roll the mixture in your hads and form small balls.
Roll the balls into dessicated Coconut and leave to chill for 2 hours before eating.
1 tbs of oil
1 tsp Fennel seeds
1 medium Oinion
4 Garlic cloves
2 green chillies
2 tsp Salt
1 tsp Red chilli powder
1 tsp Turmeric
1 tsp Gram masala
Small cup Lemon juice
Handful of Coriander
1 midium cup Frozen peas
Puff pastry sheet
1 tsp Cumin seeds
To a large wok add 1tbs of oil.
Add in the cumin and flannel seeds and let them cook for a minute.
Now add in the onion, garlic, ginger and green chillies.
Then add in the turmeric, red chilli powder, gram masala and salt.
Mix well and let it Sauté for 5mins, to let the spices cook.
Add in the mashed potato and peas and mix well.
Add lemon juice and coriander and mix well. Let it cook for a few minutes and take it of gas.
Roll out the puff Pastry sheet and spread a layer of the mixture on it.
Slowly roll up the pastry sheet into a tight log.
Now cut the log in to slices and place it on to a baking tray.
Brush the pinwheels with butter to give it that golden colour.
Place the baking In the oven and bake at 400F for 20minutes.
1 cup of basmati rice
2 cups of water
1/2 cup frozen green peas
2 tsp olive oil
1/4 tsp cumin
Season with rock salt
Boil the rice in water until it’s cooked. Now wash the peas in warm water to remove ice.
In a frying pan heat oil and add in cumin seeds. Once they have coloured & start to crackle slightly, add in the peas and cook for 2 mins. Now add in turmeric, salt & mix well. Remove from the heat.
Once the rice is cooked drained out the water and add it to the pea pan.
Using a fork mix it well through and add salt to taste.